Overnight Country Blonde (FWSY)
My final loaf of 2014 is the overnight country blonde from Ken Forkish's FWSY. I did everything by the book except I increased the amount of rye from 5% to 10%. I bulk fermented for 15.5 hours (at 64F) and proofed the shaped dough for 3.5 hours (at 77F). I baked at 450F for 45 minutes using my Le Creuset marmitout (aka cast iron combo cooker) with the lid on for the first 25 minutes.
The bread was moist with just the right amount of sour. It turned out as perfect as I hoped it would.
I began 2014 as a sourdough newbie awestruck by the wonderful bread showcased on this site. I end the year a little less green, but no less amazed by the talented and wonderful bakers here. A big thank you to the TFL community for the support and wisdom shared everyday.
Happy New Year and may your 2015 be filled with family, friends and bread to share with all!